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Pepper Steak & Veggie Fried Rice Box

A quick and comforting pepper steak paired with flavorful veggie fried rice, perfect for busy weeknights or meal prepping. This easy, savory dish combines tender seared steak, sweet bell peppers, and fluffy fried rice for a satisfying and crowd-pleasing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pepper Steak
  • 1 lb flank steak or sirloin thinly sliced
  • 1 green bell pepper
  • 1 red or yellow bell pepper
  • 1 small onion
  • 1 tbsp oil avocado or vegetable oil
  • 1 tsp minced garlic
  • 1 tsp ginger minced, optional
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce optional
  • 1 tbsp hoisin sauce optional
  • 1 tsp cornstarch for slurry
  • 1 tbsp water for slurry
  • salt and freshly ground black pepper to season steak
For the Veggie Fried Rice
  • 3 cups cooked day-old rice
  • 2 eggs beaten
  • 1 cup mixed vegetables peas and diced carrots
  • 1 tbsp butter or oil for frying rice and eggs
  • green onion optional, for garnish
  • 2 tbsp soy sauce for fried rice

Equipment

  • Large Pan
  • Skillet
  • Spatula

Method
 

  1. Step 1: Season the thinly sliced flank steak or sirloin with salt and freshly ground black pepper.
  2. Step 2: Heat butter in a large pan over medium-high heat. Pour in beaten eggs and scramble until just cooked but still soft. Add mixed vegetables and stir-fry briefly until tender-crisp. Toss in day-old rice and 2 tbsp soy sauce. Stir and cook until heated through and slightly toasted. Set aside.
  3. Step 3: In a clean skillet, heat 1 tbsp oil over high heat. Add steak slices in a single layer and sear for 1-2 minutes per side until nicely browned. Remove steak and set aside.
  4. Step 4: In the same skillet, add sliced bell peppers and onion. Cook for 3-4 minutes, stirring occasionally, until softened and glossy.
  5. Step 5: Add minced garlic and ginger to the skillet with vegetables. Stir until fragrant, about 30 seconds. Pour in soy sauce, oyster sauce, hoisin sauce (if using), and water. Stir to combine.
  6. Step 6: Add cornstarch slurry (cornstarch mixed with water) to the skillet. Stir constantly until sauce thickens and becomes shiny, coating the veggies.
  7. Step 7: Return seared steak to the skillet and toss to coat with sauce and vegetables evenly.
  8. Step 8: Plate the pepper steak and veggies alongside a scoop of veggie fried rice. Garnish with green onions if desired. Serve immediately.

Notes

This recipe is flexible: swap steak with chicken or tofu, add other veggies like snap peas or broccoli, or spice it up with chili flakes or hot sauce. Use day-old rice for best fried rice texture. Store steak and rice separately in airtight containers in the fridge for up to 3-4 days or freeze for up to 2 months.